Description
A flavorful, comforting bowl combining tender chicken, sweet corn, and hearty rice topped with lime and cheese, perfect for cozy fall evenings.
Ingredients
- 1 lb boneless, skinless chicken thighs or breasts
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup long-grain rice
- 2 cups chicken broth or water
- 1/2 teaspoon salt
- 2 cups corn kernels (fresh, frozen, or canned)
- 1/2 cup diced red onion
- 1/2 cup crumbled feta cheese or cotija cheese
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped
- 1/2 teaspoon chili powder (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Combine the olive oil, smoked paprika, cumin, salt, and pepper in a bowl. Add the chicken and coat well.
- Transfer the chicken to a baking dish and bake for about 25-30 minutes, or until cooked through and juices run clear.
- Rinse the rice in cold water until the water runs clear.
- Bring the chicken broth or water and salt to a boil in a medium saucepan.
- Add the rinsed rice, cover the pot, and reduce the heat to low. Cook for about 15-20 minutes or until the rice is tender and the liquid is absorbed. Fluff with a fork.
- Heat a little olive oil in a large skillet over medium heat. Add the corn and cook for 5-7 minutes until it’s slightly charred.
- Stir in the diced red onion and cook for an additional 2 minutes. Remove from heat and let cool slightly.
- Combine the corn mixture, lime juice, cilantro, cheese, and chili powder in a mixing bowl.
- Start layering your bowl with a base of fluffy rice, followed by sliced chicken, and topped generously with the street corn mixture.
Notes
Marinate the chicken for extra flavor and use fresh corn when in season. Adjust spice level with chili powder as per taste.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican